Module code | FST 352 |
Qualification | Undergraduate |
Faculty | Faculty of Natural and Agricultural Sciences |
Module content | Lectures - Basic food analysis and chemistry of the minor food components: Basic food analysis, vitamins, minerals, additives, contaminants. Chemical and nutritional aspects of food processing: implications of different processing techniques on minor food components. Functional properties of the minor food components. Food analysis methodology. Practical work: Food analysis. |
Module credits | 18.00 |
NQF Level | 07 |
Programmes | |
Prerequisites | BCM 251 and BCM 252 and BCM 261 and BCM 262 or permission from the HOD. |
Contact time | 1 practical per week, 2 lectures per week |
Language of tuition | Module is presented in English |
Department | Consumer and Food Sciences |
Period of presentation | Semester 1 |
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